Romesco Sauce (Almond, Garlic and Pepper Sauce)
This is an extremely versatile classic condiment of Spanish descent, and you will end up using it on everything! We have a few customers who order a small bowl of this with some bread as a tapa.
Ingredients
- 1 cup almonds marcona
- 10 cloves garlic
- 1 cup olive oil extra-virgen
- 2 tbsp sherry vinegar
- 3 bird's eye chili pepper (dried)
- 2 cups red bell pepper charred, peeled, and chopped
- salt
Instructions
- Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an over broiled until the peppers are blackened on all sides. Remove most of the skin and seeds from the peppers.
- In a blender or food processor, puree the almonds, garlic, oil, vinegar, and chiles until smooth. Add peppers, replace the top, and pulse until the sauce is just a bit chunky. Salt and taste. This sauce will keep for 4 to 5 days if refrigerated.
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